4 lb. chuck roast, cut up into 1 inch cubes
1/4 c. olive oil
2 cloves garlic, crushed & chopped
3 sm. onions, chopped
2 whole bay leaves
2 tsp. basil
2 tsp. oregano
Salt & pepper to taste
2 (16 oz.) cans tomato sauce
1 (16 oz.) can water
1 lb. carrots, peeled & sliced
4 to 5 celery stalks, sliced
1 (20 oz.) bag frozen green beans, slightly cooked
1 tbsp. Gravy Master or Kitchen Bouquet

Saute beef in oil a little at a time with garlic and onions, removing each batch to a platter before adding more. Add celery to last batch of meat and saute 1 to 2 minutes. Add rest of browned beef back to pot. Add rest of ingredients and simmer about 1 to 2 hours. Remove bay leaves.

This makes enough for 2 meals. I serve the stew with mashed potatoes the first time. I freeze the second half for another week and, as a change, add boiled, cubed potatoes when I reheat it. (Because potatoes do not freeze well, I do not recommend adding them to stew before freezing.) Serve with crispy Italian bread.